Korean Glass Noodles

What are glass (vermicelli) noodles?

Glass noodles are made from mung bean, potato, sweet potato, or tapioca starch and are frequently used in Asian dishes. They are usually available dry in packaged bundles and appear white or pale brown or grey, and opaque in the package and turn translucent after soaking in water. They are sometimes confused with rice vermicelli, but are made of different ingredients and are clear when cooked. If you are not sure whether they are rice or glass noodles, just check the ingredients. These are the ones I used and are made from sweet potato starch and water.

Serves 4-6

What you’ll need:

• 1/4 lb ground beef (Optional- You can also use ground chicken, tofu or none at all)

• 1 package glass noodles

• 1/4 small white onion, sliced thin

• 2 cloves garlic, minced

• 1/2 cup brocoli

• 1 package sliced shiitake mushrooms

• 1/4 cup carrots, shredded

• 2 green onions (scallion), chopped

• 6 tbsp sesame oil

• 5-6 tbsp coconut aminos

• 3-4 tbsp rice vinegar

• 1 tsp honey

• 1 tbsp Sriracha (optional if you want some spice)

• 2 tbsp sesame seeds

• salt, to taste

How to:

• In a small/ medium pot, heat up water and cook the noodles for about 5-8 minutes, drain and set aside.

• In a small bowl, mix together 3 tbsp sesame oil, coconut aminos, rice vinegar, honey, Sriracha, salt, sesame seeds and set aside.

• In a large skillet, on medium heat, add 3 tbsp of sesame oil and add garlic.

• Add in onion and ground beef (or just onion if skipping the meat). Cook through.

• Add in rest of the veggies. Cook for about 5-7 minutes.

• Add in the rest of the ingredients, increase the heat slightly and cook for another 5-7 minutes until everything is cooked through.

• Pour over your sauce, mix well and cook for another 2 minutes. Garnish with extra sesame seeds.

• Enjoy!